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INDONESIA
JURNAL KEPARIWISATAAN
Published by Sekolah Tinggi Pariwisata Nusa Dua Bali
ISSN : 14125498     EISSN : 25811053     DOI : -
Core Subject : Humanities, Art, Social,
Arts Humanities Social Sciences
Jurnal Kepariwisataan bertujuan untuk menyebarkan analisis kritis dari para periset dan akademisi mengenai berbagai isu-isu kepariwisataan baik dalam perpektif nasional maupun internasional. Jurnal ini diterbitkan setelah menjalani proses peer-double blinded-review oleh dewan reviewer. Secara substansif, Jurnal ini bertujuan untuk memberikan hasil studi dan pemikiran baru bagi praktisi akademis, peneliti dan pengambil keputusan dalam lingkup studi kepariwisataan. Jurnal Kepariwisataan diharapkan mampu menjadi media bagi peneliti dan akademisi untuk menyampaikan pendapat kritis mereka sehingga mampu berkontribusi pada pengembangan studi pariwisata dari berbagai perspektif.
Arjuna Subject : -
Articles 277 Documents
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PARIWISATA DESA BERKELANJUTAN: STUD I KASUS DESA WISATA JATILUWIH, BALI Sri Puspaadi, Ida Ayu
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

The village of Jatiluwih was developed as one of sustainable village tourism in Bali in I 990s. The development was based upon sustainable tourism develop­ment principles by using the Balinese concepts of harmony called 'Tri Hita Karan a' or the three causes of happiness which comprise: harmonious relationship between people with God, people with other people and people with the environ­ment. This research aimed to investigate the impacts of the village tourism development on economic, social-cultural and environmental aspects. The study was conducted qualitatively and the data were collected using non participatory interviews with key informants comprising of village community leaders, some people involved in the initial project as well as the people currently involved in organizing some aspects of the village tourism. Interview were also conducted to formal leaders. The result of the study showed that village tourism development had positive impacts on the three aspects, however, few villagers obtained direct economic benefits. Despite its limited direct economic benefits, the villagers supported the development and had positive attitude toward tourism development in their village.
ROLE PLAY IN ENGLISH FOR HOTEL AND TOURISM: BENEFITS AND ISSUES IN THE IMPLEMENTATION Muliana, I Wayan
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

English for Specific Purposes (ESP) for Hotel and Tourism industry has a characteristic of emphasizing communicative competence over other competences. The articles main aim is to increase the awareness of the importance of role play activities in bringing real life situations into the classroom so that it provides ideal communicative opportunity to the students. It also discusses some issues related to the benefits of using role play: integrating learning materials with the methodology of the vocational class, increasing the students' motivation, and integrating the language skills. The article is also to define what we mean by role play, to discuss some common questions/problems in using role play, to review some role plays in several course books of ESP for hotel and tourism and to suggest some adaptations to match it with the students 'future job experience.
KUALITAS PELAYANAN JASA KONVENSI BAGI WISATAWAN KONVENSI PADA HOTEL DI KAWASAN PARIWISATA NUSA DUA, BALI Dewi Hendriyani, I Gusti Ayu
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

Quality of service is dynamic condition that is related to service that fullfils or exceeds expectation. In the tourism sector, especially MICE, quality of service becomes success parameter. The aim of this research is, therefore, to investigate the service quality of convention activities at five star hotel in Nusa Dua Tourism Area, Bali. The factors that were observed are tangibles factor (eight variables), assurance factors (four variabels), reliability factors (four variables), emphaty factors (four variables), and responsiveness factors (four variables). The result of the study showed that the service quality of convention activities at five-star hotel in Nusa Dua Tourism area, Bali was good in owerall. The leading factor and variabel are assurance (F4) and the services are as guest expectation (Xi 8). The strategic implication was that the management of the hotels need to maintain the factors receiving good and improve the ones that was unfavourable.
PERTIMBANGAN WISATAWAN MELAKUKAN MAKAN MALAM DI LUAR HOTEL (DINING OUT) Ngurah Budiasa, I Gusti Putu
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

Food and beverage revenue is the second major income for the hotel business and guests in the house as the main target market for restaurants and bars inside the hotel. Data from some hotels in Nusa Dua resort area show that most of their guests have dinner outside the hotel. The purpose of this study was to find out reasons or motivationof the hotels guests to have dinner outside the hotel or to dine out. Data were collected by self administered questionnaire by guests who stayed in Nusa Dua area and were analyzed using factor analysis. The result shows that there were three main reasons why guests had dinner outside the hotel or dining out namely to get a good value for money, to relax in a good atmosphere, and to know the surrounding area. 
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN DAN LOYALITAS PELANGGAN RESTORAN CEPAT SAJI Utama, I Putu; Suprastayasa, I Gusti Ngurah Agung; Wiratnaya, I Nyoman
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

This research proposes to confirm the effects of service quality to customert s satisfaction and loyalty in fast food restaurants. The data were collected by applying judmental sampling method, which was applied to 200 customers at outlets of Kentucky Fried Chicken and Mac Donalds in Denpasar and Badung. The variables in this study are service quality as an exogenous variable, custom­ers satisfaction as an interviening variable, and customers loyalty as an endog-enous variable. The responden s perception is indicated in Likert scale of 5, in which I is strongly disagree and 5 is strongly agree with the statements. The data were then analyzed using Structural Equation Modelling (SEM). The ques­tioner consisting of 40 questions were tried out for its validity using Alpha Pearson Correlation and reliability using Cronbach s alpha formulas. Then, the statisti­cal analysis of Structural Equation Modelling showed that direct effect of service quality to customers satisfaction was sign.ificant (85.9%), direct effect of customers satisfaction to customers loyalty was significant (91.5%), direct effect of service quality to customers satisfaction was insign.ificant, and indirect effect of service quality to customers loyalty through customers satisfaction was significant (78.6%).
KARAKTERISTIK DAY SPA DI KECAMATAN KUTA SELATAN, BALI Darmawijaya, I Gede; Sekarti, Ni Ketut
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

Spa industry is a fast growing industry in the world as well as in Bali. The annual average growth of numbers of day spas in this area is 40% since 1995. This research was aim at revealing the characteristics of day spa in the Kuta, Bali. Data were collected from 50 day spas. The instrument used is questionnaire fo­cusing on spa business model, spa facilities, spa treatment, spa treatment price and spa human resources. The findings of this research were: spa business model were mostly non-franchise; the annual growth was 40%; average business hours was 13 hours; average area was 1012 m2; average number of treatment room was 8,56 rooms; average number of manicure and pedicure room and other spa facilities were less than one; the most to the least popular massage were Balinese massage, aromatherapy massage, and Shiatsu massage; the cheapest price of treatment per hour was Rp 40.000 and the highest price was Rp 650.000; per­centage of male and female employees were 14% and 86%; employees with com­petencies certificate is 1,2%; educational background of employees were 5% undergraduate, 8% associate degree, 86% senior high school, and 1 % junior high school.
KLASIFIKASI MAK.AN AN TRADISIONAL DI PERHOTELAN Sukana Sabudi, I Nyoman
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

The aim of the present study was to classify and to investigate the reasons for the clasification of Balinese traditional foods in hotels and restaurants in Nusa Dua Resorts Area. The study was conducted using data of the number and types of Balinese traditional foods served in hotels and restaurants and guests 'perception towards Balinese food. The study found out that the Balinese food could be classified based on: the types of ingridients, methods of cooking, how the food were served (hot, ';JClrm, cold), and the product or the thikness of the food.
TINGKAT KEPENTINGAN DAN KEPUASAN. KONSUMEN "FREE STANDING OPERATION RESTAURANT" Arcana, I Nyoman
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

The aim of this study was to investigate the elements of marketing mix (Morrison, 2002) which comprised of product, price, place/distribution, promotion, people, programming, packaging, and partnership (8Ps) of the free standing restaurants in Ubu, Bali. Data were collected by distributing questionnaires to guests who had their meals in the restaurants in Ubud. A number of 135 completed questionaires analysed using Important-Performance Analysis. The results showed that there were twelve (12) factors considered very important by the customers and the performance of the restaurants was high; thirteen (13) factors were con­sidered not important by the customers and the peformance of the restaurants was low; two (2) factors were considered not important by the customers but the performance of the restaurants was high; and there were no factors considered to be important by the customers but had low performance. 
FRONT MATTER VOL. 10 NO 1 2011 Team, Editorial
JURNAL KEPARIWISATAAN Vol 10 No 1 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

EROSI EKOLEKSIKON SUBAK PADAASPEK PALEMAHAN SEBAGAI AKIBAT DAMPAK NEGATIF DARI PERKEMBANGAN PARIWISATA Murdana, I Ketut
JURNAL KEPARIWISATAAN Vol 10 No 1 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

Ecolinguistics studies the interrelationships between language and environment. The environment refers to the relationships between both social and physical environment, as well as the relationships between language and culture. The Ecolinguistics and Dialectical theories view that the environment consists of Three Dimensions of Social Praxis, which are: Ideology, Sociology, and Biology Dimensions. The concept of Three Dimensions of Social Praxis is closely related to the concept of balance and harmony in life which is called Tri Hila Karana. This concept consists of three aspects, namely: Parhyangan Aspects (Spiritual Environment), Pawongan Aspects (Social Environment), and Palemahan Aspects (Natural Environment). The rapid development of tourism brings two major impacts to the environment, namely: positive and negative impacts. The negative impact will effect the existence of Subak as an inseparable part of Palemahan Aspect (natural or physical environment). The availability of ricefield or land is getting less and less as a result of land conversion process into tourism facilities, such as hotel, villa, and the like. Consequently, many ecolexicon of Subak will be eroded. In other words, erosion of Subak ecolexicon cannot be avoided.

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